{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T12:48:22Z","timestamp":1791290902646,"version":"4.3.0"},"reference-count":124,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,9,19]],"date-time":"2023-09-19T00:00:00Z","timestamp":1695081600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006087","name":"Direcci\u00f3n General de Asuntos del Personal Acad\u00e9mico, Universidad Nacional Aut\u00f3noma de M\u00e9xico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006087","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2024,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Proper modeling of flow or\n                    <jats:italic>viscosity<\/jats:italic>\n                    curves as a function of\n                    <jats:italic>shear rate<\/jats:italic>\n                    is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non\u2010Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non\u2010Newtonian parameters such as those of the Ostwald\u2010de Waele, Bingham, Herschel\u2013Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu\u2010Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.12802","type":"journal-article","created":{"date-parts":[[2023,9,19]],"date-time":"2023-09-19T19:11:43Z","timestamp":1695150703000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":73,"title":["Rheology of liquid foods under shear flow conditions: Recently used models"],"prefix":"10.1111","volume":"55","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0976-589X","authenticated-orcid":false,"given":"Laura Patricia","family":"Mart\u00ednez\u2010Padilla","sequence":"first","affiliation":[{"name":"Laboratorio de Propiedades Reol\u00f3gicas y Funcionales en Alimentos, FES Cuautitl\u00e1n Universidad Nacional Aut\u00f3noma de M\u00e9xico  Mexico City Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,9,19]]},"reference":[{"key":"e_1_2_14_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0260-8774(02)00277-7"},{"key":"e_1_2_14_3_1","doi-asserted-by":"publisher","DOI":"10.1081\/JFP-200032940"},{"key":"e_1_2_14_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2009.12.004"},{"key":"e_1_2_14_5_1","volume-title":"Advances in Food Rheology and its Applications","author":"Ahmed J.","year":"2017"},{"key":"e_1_2_14_6_1","volume-title":"Novel Food Processing. 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